Protein-Packed Egg Salad

Protein-Packed Egg Salad

Attention egg salad lovers! It has been a while since I made this, but it seriously needs to come back into rotation because it is not only delicious, but also a higher protein and lower fat version of your classic egg salad. Pair it with some Ezekiel bread and this protein packed egg salad is the perfect post-workout snack!

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Protein-Packed Egg Salad

This protein-packed egg salad is an excellent healthier alternative to the classic egg salad, but without the high fat! It weighs in at a whopping 25 grams of protein thanks to using 1% cottage cheese in place of mayonnaise! Recipe makes roughly two 1 cup servings.

Hard-boil eggs by placing them in a saucepan large enough that the eggs each lay evenly on the bottom of the pot. Cover with 1 inch of cold water. Bring to a boil over medium-high heat, then cover and remove from heat and set aside for 8-10 minutes. Immediately drain and allow to cool in ice-water, then peel.

Next, remove yolks from 4 of the 6 eggs. You only want to use two egg yolks in this recipe. Then, chop eggs.